Whole fresh artichokes can be boiled or steamed. Depending on size, it takes about 30-40 minutes. You can make them ahead and serve them chilled or serve them warm out of the pan. Artichokes are done when a leaf from near the center pulls out easily. Another way to test is to insert a thin metal skewer through the heart.
To prep artichokes, trim the stem flat to the base. Next, slice off the top quarter to third. Using a serrated knife makes it easier. With kitchen scissors, trim remaining leaf tips of barbs. Rub artichokes with cut lemon to deter browning. Place artichokes in a deep pot stem end up. Add a few inches of water. Add the squeezed lemon halves. Cover pot with a tight lid and bring to a boil. Turn down to simmer and cook until a leaf pulls out easily or a thin metal skewer can be inserted through the stem. Drain and enjoy warm, or shill for later.
Recipe from Chef Sally Cameron of AFoodCentricLife.com